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Continued: Recipes: Best from 2013

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  • Last update: January 2, 2014 - 2:51 PM

Add reduced wine mixture, scraping bottom of pot with a spoon to loosen browned bits. Add 1/4 teaspoon pepper, cooked chicken (and any accumulated juices) and cooked bacon. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.

Using a slotted spoon, transfer chicken to a large bowl and tent with aluminum foil to keep warm. Increase heat to medium-high and simmer until sauce is thick and glossy and measures about 3 1/2 cups, about 5 minutes. Remove from heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt and pepper. Return chicken to pot. Top with minced parsley and serve immediately.

Nutrition information per each of 6 servings:

Calories 530 Fat 32 g Sodium 300 mg

Carbohydrates 11 g Saturated fat 13 g Calcium 74 mg

Protein 45 g Cholesterol 152 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, ½ other carb, 6 lean meat, 3 fat.




Serves 4 to 6.

Note: Adapted from Cook’s Illustrated magazine.

• 2 c. white wine

• 1/2 c. minced shallots

• 4 garlic cloves, minced

• 1/2 c. chopped fresh parsley

• 1 bay leaf

• 4 lb. mussels, cleaned and de-bearded

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